INGREDIENTS:

• 1 C dry soybeans
• 1/2 lb (225g) drumsticks, or chicken thighs cut into halves
• 1 in (2.5cm) square fresh ginger root, thinly sliced
• Lemon rind as garnish
• 3 C water

Simmering Sauce:

• 1/4 C soy sauce
• 1/4 C mirin
• 1/4 C sugar

DIRECTIONS:

• In a 3-quart saucepan, soak soybeans in water several hours or overnight. Add fresh water to cover the soybeans; cook until soft, drain. Set wide.
• In a Dutch oven or 3-quart saucepan, pour 3 C water. Wash and Pat dry chicken and add to water; add cooked soybeans. Cook over moderate heart; skim scum. Meantime mix ingredients; add to chicken. Add sliced ginger and cook over moderate host until chicken and soybeans are tender, about 45 minutes. Serve in a bowl garnished with lemon rind.

Simmered Soybeans, Steamed Eggplant Salad, and Trough Shell by Yukiko Moriyama. Taken from “Japanese Cuisine for everyone” and “Sushi Cookbook” Yukiko Moriyama and Heihachiro Tohyama, Kodansha International. ©